Les terroirs viticoles ont une histoire

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

At long term, qualitative irrigation seems to be the most systematic, if not the best, cultural practice for dealing with climate change and yield increases without decrease grape quality.

Water tolerance in plants is often associated with the accumulation of osmotic protectants, which are secondary metabolites that can help the plant to cope with water stress. One of the key osmotic protectants is a sugar called Raffinose, which is synthesized by a family of enzymes called Raffinose synthases. In this work, we focused on one of these enzymes, VviRAF2, which is a gene that shows different expression levels and genetic variants (SNPs) among different grapevine cultivars, ranging from tolerant to susceptible to water stress, and the transcription factors that may regulate the expression of this gene family.

Il caso “Lambrusco” è emblematico di un buon connubio tra un gruppo di vitigni ed un territorio di pianura caratterizzato da suoli fertili e alluvionali, che determinano un elevato sviluppo